Sunday, July 27, 2008

Teriyaki Drumsticks

Slight change of plans here. I was going to make teriyaki pulled pork, but then I got invited to a poker night. I thought it might be easier to play hold em with chicken drumstick in hand as opposed to trying to tackle a pulled pork sandwich, generally a two handed job. However, I stayed true to my mission of making it teriyaki style.

25 skinless chicken drumsticks
3 tablespoons Chinese five-spice powder
1 tablespoon light brown sugar
2 teaspoons alt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 bottle thicker style teriyaki sauce

According to the label on the spice jar, Chinese five-spice powder is a blend of ginger, nutmeg, allspice cloves, pepper, thyme and star anise. Now I'm noticing that this appears to be six ingredients, but maybe I am missing something here. I also found it amusing that Iron Chef has rolled out a line of sauces (pictured above). Good to see that they are finding some other revenue opportunities. Mighty fine sauce though so it looks like they are on the right track, but back to business here.

Put all of the spices into a shallow container or dish and stir together. Roll each drumstick in the spice blend and then place into the crockpot. Cook on low for 7 hours. After 6 hours open the crockpot (cardinal sin here I know) and pour about 6 tablespoons of your teriyaki sauce over the top.

Cook for one more hour and then transfer cooked drumsticks with a tongs onto a place. Drizzle with a little more teriyaki sauce and then put in the fridge for a few hours before serving. I really think these are best served cold because the meat is almost falling off the bone when they are finished cooking and a little time in the fridge allows the meat not only to absorb a little more flavor but also to reconnect to the bone so it won't completely fall apart while you are eating it.

All in all the drumsticks were a hit and I got third place which meant I got my $20 buy in back so I can't complain.


Mallika said...

I could murder one of those right now!

Jared said...


These are very easy to make so you could be tucking in to your own batch in a very short amount of time.

thanks for reading

Eagle0407 said...

Jared, thats a lot of meat you're purchasing there. Either you are making a profit on this or you have come a long way since your days of bringing home a single filet from Whole Foods at night and cooking it for yourself while Rufo and I ate sludge.

ddreilinger said...

Those look great, and I'm amazed you got the meat to stay on the bone. Would it work for sandwiches if you pulled it, or is it better to just dig in to them like a medieval gourmet?

Sandra said...

These look SO good!

Thanks for sharing Jared.

Jared said...


You play your cards right and maybe I'll make you something.


The key is cooling it down after cooking and keeping the cooking time down to 6 hours. Sandwiches would have worked well to, but medieval gourmet is the way to go.

Renee said...

Looks great!


MamaGeek said...

Okay, I've bookmarked this - this seems easy enough and looks reallllly good. I have something LIKE this but with half those seasonings.

Wish me luck. I'll need it.

Amiyrah said...

well, i'll be! those look too yummy! Quick comment on the "five spice" containing 6....thyme is an herb, not a spice so that's where they get ya! lol

Jared said...


I believe in you. You can do this!


Thanks for clearing up the mystery. I could not figure that out for the life of me.

Pennies In My Pocket said...

OK, YUM!!!!!!!! Have to try this soon! Love how easy it sounds, too!


Catt of the Garage said...

My jar of five-spice has at least 8 ingredients. Granted one of them is sugar, which isn't technically a spice, but there are definitely at least 6 spices. I don't get it either.